Jalapeño–Pineapple Jam

Instructions:

1. In a medium saucepan, combine the pineapple, jalapeños, sugar, lemon or lime juice, and pineapple juice.
2. Heat over medium, stirring until the mixture becomes juicy and begins to simmer.
3. Bring to a full boil and cook for 10–12 minutes, stirring frequently to prevent sticking.
4. Stir in the liquid pectin and boil for 1 additional minute.
5. Remove from heat and skim any foam from the surface if necessary.
6. Ladle the hot jam into warm, sterilized jars. Seal and allow to cool until the jam thickens into a glossy, golden jelly.

Variations

• Add ½ teaspoon grated ginger for a warm, zesty note.
• Substitute one jalapeño with a serrano for a slightly hotter jam.
• Add a splash of apple cider vinegar to boost acidity and enhance balance.
• Mix in a tablespoon of honey after removing from heat for extra smoothness.
• Add a pinch of turmeric for color and subtle earthiness.

Tips

• Use fully ripe pineapple for maximum sweetness and aroma.
• Taste jalapeños ahead of time; heat levels can vary widely.
• Keep jars warm before filling to ensure an even, consistent set.
• If you prefer chunkier jam, avoid mashing the pineapple during cooking.
• A small pinch of salt enhances both the fruitiness and the spice.